Avocado and Tomatillo Green Chile Salsa + Baked Flour Tortilla Chips

homemade salsa verde chips

My weakness is tortilla chips. I know if I could just give them up I’d probably loose 10 pounds, but it’s an addiction. I am obsessed with tortilla chips, cheese, and wine (please don’t judge). I gave up wine for Lent, but I just couldn’t bring myself to giving up tortilla chips.

These tortilla chips are made with Old El Paso soft flour tortillas. The saving grace is that they are baked and not fried, so that saves me on calories. But as the saying goes, “Bet you can’t eat just one!”

green chile avocado tomatillo cilantro

These warm and crunchy tortilla chips combined with this delicious and easy to make no-cook salsa is quite addictive. This salsa reminds me of a salsa I first tasted it in Ixtapa, Mexico. The creaminess of the avocados combined with the pop of spice from the chile makes this salsa irresistible.

green chile avocado tomatillo salsa

This salsa tastes great at room temperature, cold, and cooked. Once you have this salsa made you can eat it for breakfast, lunch, and dinner. I know I did. I made huevos rancheros for brunch by baking a flour tortilla, placing an over easy egg on top of the crunchy tortilla, and drizzled it with this creamy and flavorful avocado and tomatillo green chile salsa. And for dinner I used the salsa as a pesto type of sauce with angel hair pasta and grilled shrimp.

If you need an excuse to make this recipe, today is National Tortilla Chip Day, so lets celebrate together — dip and enjoy.

homemade salsa verde

Avocado and Tomatillo Green Chile Salsa + Baked Flour Tortilla Chips

Ingredients:

Avocado and Tomatillo Salsa:

  • 4 tomatillos, husks removed, rinsed, quartered
  • 1 (4.5 ounce) Old El Paso chopped green chiles or 2-3 roasted jalapeños
  • 1 clove garlic
  • 1 avocado, pitted and peeled
  • ½ onion, quartered
  • Handful cilantro
  • 1/2 teaspoon salt

Flour Tortilla Chips:

  • 4 Old El Paso Flour Tortillas, cut into wedges
  • 2 tablespoons canola oil
  • 1 teaspoon kosher salt

Directions:

Avocado and Tomatillo Salsa:

  1. Place the tomatillo, chile, garlic, avocado, onion, cilantro, and salt in a blender and blend. Do not over blend. Salsa should be chunky. Taste and add more salt if needed.

Bake Flour Tortilla Chips:

  1. Preheat broiler.
  2. Using a pizza cutter, cut tortillas into 4 equal triangles. Brush with oil and sprinkle with salt. Arrange tortilla triangles in a single layer on baking sheets and place them in the oven for 1 to 2 minutes on each side, or until golden brown and crispy.

I’d love to see what you cook!

Tag #MUYBUENOCOOKING if you make this recipe.

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Disclosure: A special thanks to Old El Paso for sponsoring this post.